Image: Angus Fergusson, Food Styling: Michael Elliott | Prop Styling: Madeleine Johari
Bean salad is a classic summer side dish that deserves to be refreshed. This version's been amped up with the bold yet balanced flavours of tuna, Parmesan and dill.
- 1 lb fresh green beans, trimmed
- 1 540-ml can no-salt-added cannellini or white kidney beans, drained and rinsed
- 2 cups croutons
- ¼ cup chopped fresh dill, plus more for garnish
- 10 leaves radicchio, torn into bite-sized pieces
- 1 170-g can oil-packed solid light albacore tuna, drained and broken into chunks
- ½ tsp lemon zest
- ¼ cup shaved Parmesan (optional)
- ¼ tsp freshly ground black pepper (optional)
- ½ cup extra-virgin olive oil
- ¼ cup white vinegar
- 6 anchovy fillets or 1 tbsp anchovy paste
- 1 tsp organic liquid honey
- ½ tsp freshly ground black pepper
- ¼ tsp salt
1 To make the salad, cook the green beans in a large pot of boiling salted water until tender-crisp, about 2 minutes. Drain the beans and transfer to a bowl of ice water to chill. Drain well; pat dry with a clean towel. (The beans can be refrigerated in an airtight container for up to 24 hours.)
2 To make the dressing, combine the oil, vinegar, anchovies, honey, pepper and salt in a large bowl. Purée with an immersion blender until smooth.
3 Place the green beans, cannellini beans, croutons, dill and radicchio in a large bowl; drizzle with the dressing, tossing to coat. Arrange the salad on a platter. Top with the tuna and lemon zest. Garnish with Parmesan and pepper, if using, and extra dill sprigs.
Excerpted from Canadian Living's Mediterranean Flavours by The Canadian Living Test Kitchen. Recipes Copyright © 2018. Excerpted by permission by Juniper Publishing. All rights reserved.